游离蛋氨酸水平在田间或贮藏中成熟的 rin 和正常同基因番茄果实中。
Free Methionine Levels in rin and Normal Isogenic Tomato Fruits Ripened in the Field or in Storage.
机构信息
New York State College of Agriculture and Life Sciences, Cornell University, Ithaca, New York 14853.
出版信息
Plant Physiol. 1976 Nov;58(5):648-50. doi: 10.1104/pp.58.5.648.
Free methionine levels in rin and normal tomato fruits were determined microbiologically. Similar levels (1750 mug/100 g fresh weight) for mature green fruits of both rin and a normal isogenic line suggest that the lack of ripening of rin fruits is not due to low methionine levels. Methionine levels of mature green rin and normal fruits were 1750 mug/ 100 g fresh weight. Normal fruits ripened either on or off the vine were 2860 and 2500 mug/100 g fresh weight, respectively. The rin fruits which were left on the plant or held in air at 20 C until soft and yellow were significantly lower in methionine than C(2)H(4)-treated rin fruits or any normal fruits. Harvested rin and normal fruits held at 20 C in continuously applied ethylene (10 mul/l) had higher methionine levels than comparable air controls; levels in treated rin fruits were significantly higher than those in normal fruits.
游离蛋氨酸水平 rin 和正常的番茄果实进行了微生物学测定。类似的水平（1750 微克/ 100 克新鲜重量）成熟的绿色水果 rin 和一个正常的同基因系表明缺乏成熟 rin 水果不是由于低蛋氨酸水平。蛋氨酸水平成熟的绿色 rin 和正常水果 1750 微克/ 100 克新鲜重量。正常水果成熟或关闭葡萄藤是 2860 和 2500 微克/ 100 克新鲜重量，分别。 rin 水果，其中左在植物或举行空气中在 20 C 直到软黄色明显低于蛋氨酸比 C（2）H（4）-治疗 rin 水果或任何正常的水果。收获 rin 和正常水果在 20 C 在不断应用乙烯（10 毫升/升）有较高的蛋氨酸水平比可比空气控制; rin 水果在治疗水平明显高于那些在正常水果。
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